製備發芽花生，先將花生浸泡於5%米麴溶液並配合超音波20 min刺激後，在黑暗中發芽48 h，若利用冷風乾燥需840 h，其白藜蘆醇的含量為46.53μg/g。射頻是一種介電加熱方法，可快速均勻升溫。故本研究利用100℃熱風輔助5 kW，40.68 MHz射頻設備乾燥和烘烤發芽花生，最後再以45℃冷壓獲取發芽花生油。結果顯示，利用熱風輔助射頻乾燥只需10 min即可使1.5 kg發芽花生的水分含量由33%降至10%，白藜蘆醇含量為43.49μg/g，此可大幅達到省時98.8%和節能97.5%以上的效果。接續再利用熱風輔助射頻烘烤4.5 min及8.5 min後，發芽花生的表面溫度可達到105℃和155℃，而白藜蘆醇含量分別為40.54及22.94μg/g。最後將熱風輔助射頻烘烤4.5 min的1 kg花生立即進行45℃榨油，發芽花生油中的白藜蘆醇的含量為27.97μg/g，且發芽花生油中類黃酮和總多酚含量及清除DPPH自由基能力都較榨油前降低，故為保留發芽花生的白藜蘆醇，建議是以熱風輔助射頻乾燥發芽花生10 min得以儲藏，榨油前再以射頻加熱烘烤4.5 min後，採用45℃壓榨發芽花生油。

To prepare germinated peanuts, the peanuts were soaked in a 5% koji solution and stimulated with ultrasonic for 20 min, then germinated in the dark for 48 h. It took 840 h by cold air drying, and the resveratrol content of the germinated peanuts was 46.53 μg/g. Radio frequency is a dielectric heating method that provides a rapid and uniform temperature increasing. Therefore, in this study, 100°C hot air assisted 5 kW, 40.68 MHz radio frequency (HARF) equipment was used to dry and roast germinated peanuts and finally germinated peanut oil was obtained by 45°C cold expression. The results showed that the moisture content of 1.5 kg germinated peanuts could be reduced from 33% to 10% by HARF drying for only 10 min, and the resveratrol content was 43.49 μg/g to saving time 98.8% and energy 97.5%. After HARF roasting 4.5 min and 8.5 min, the surface temperature of germinated peanuts could reach 105°C and 155°C, and the resveratrol content was 40.54 and 22.94 μg/g, respectively. Finally, 1 kg geminated peanuts were roasted by HARF roasting 4.5 min and immediately pressed oil at 45°C. The resveratrol content in germinated peanut oil was 27.97 μg/g, and flavonoids and total polyphenols contents in germinated peanut oil and the scavenging DPPH free radicals were lower than before pressing oil. Therefore, it is recommended to dry the germinated peanuts by HARF for 10 min for storage, and then to roast by HARF for 4.5 min before 45°C cold pressing oil in order to retain resveratrol in germinated peanuts oil.